5 Easy Dinners

#1 / Shrimp & Couscous Salad with Cucumbers

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1 1/2 cups Israeli couscous

5 Tbsp. extra-virgin olive oil, divided

2 tsp. kosher salt, divided

1 1/4 lb. peeled, deveined large raw shrimp

3 tsp. za'atar, divided

3 1/2 Tbsp. red wine vinegar

3 tsp. whole-grain mustard

3 Persian cucumbers, thinly sliced (about 1 1/2 cups)

4 oz. feta cheese, crumbled (about 1 cup)

1/3 cup thinly sliced red onion

1/4 cup chopped fresh dill, plus more for garnish

PREHEAT broiler with oven rack 6 inches from heat.

PLACE couscous and 1 1/2 teaspoons oil in a medium saucepan over medium; cook, stirring often; until lightly browned, about 5 minutes. Add 1 3/4 cups water and 1/2 teaspoon salt; bring to a boil. Cover and reduce heat to medium-low. Simmer, stirring occasionally, until water is absorbed, about 8 minutes. Remove from heat and let stand, covered, for 5 minutes.

MEANWHILE, toss shrimp with 2 teaspoons za'atar, 1 1/2 teaspoons oil, and 1/2 teaspoon salt on a large baking sheet. Spread shrimp in a single layer. Broil until cooked through, 3 to 5 minutes.

WHISK vinegar, mustard, and remaining 1/4 cup oil, 1 teaspoon salt, and 1 teaspoon za'atar in a large bowl. Add cucumbers, feta, onion, dill, couscous, and shrimp; toss. Garnish with dill.

PER SERVING: 557 Calories, 27g Fat (7g Saturated), 204mg Cholesterol, 0g Fiber, 30g Protein, 48g Carbs, 1,151mg Sodium, 0g Added Sugar

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Recipes by Craig Ruff

Photographs by Morgan Hunt Glaze

FOOD STYLING BY JULIAN HENSARLING; PROP STYLING BY PRISCILLA MONTIEL

ACTIVE TIME 25 MINUTES TOTAL TIME 25 MINUTES SERVES 4

✓ Quick Cooking ✓ Make Ahead